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Easter Poke Cake topped with pastel frosting and colorful decorations

Easter Poke Cake

Bright, fun, and impossibly easy, this Easter Poke Cake features a soft vanilla base with a fruity filled center, perfect for celebrations and potlucks.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 pieces
Course: Dessert, Potluck
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box vanilla cake mix Choose a name-brand mix for consistent structure.
  • 3 large eggs
  • 1 cup water
  • 1/2 cup vegetable oil
Poke Filling
  • 1 cup sweetened condensed milk Use full-fat for the richest flavor.
  • 1/2 cup strawberry or raspberry jello powder Choose a berry flavor of your preference.
Topping
  • 1 cup whipped cream Use stabilized whipped cream for best results.
  • Colored sprinkles or Easter-themed decorations

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment.
  2. In a large bowl, add the vanilla cake mix, 3 large eggs, 1 cup water, and 1/2 cup vegetable oil. Whisk until smooth.
  3. Pour the batter into the prepared pan and spread evenly. Bake for 25–35 minutes until a toothpick comes out clean.
  4. Let the cake cool in the pan for about 10 minutes.
Making the Poke Filling
  1. Using a fork, poke holes across the top of the cake, about 1 inch apart.
  2. In a separate bowl, mix 1 cup of sweetened condensed milk with 1/2 cup of jello powder until smooth.
  3. Slowly pour the mixture over the cake, filling the holes first and covering the surface.
  4. Refrigerate the cake until fully chilled and set, at least 2 hours.
Serving
  1. Spread whipped cream over the chilled cake and add colored sprinkles before serving.
  2. Cut into squares and serve cold.

Notes

For best flavor, chill the cake for at least 4 hours or overnight. This cake can also be made ahead for gatherings.